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Summer Squash Bake

Yield 10 servings.

Ingredients

  • 2 pounds yellow squash, cut into 1/4-inch-thick slices
  • 1/2 cup chopped onion
  • 1/2 cup shredded carrot
  • 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
  • 1/2 cup frozen egg substitute with cheese, thawed
  • 1 (4-ounce) jar diced pimiento, drained
  • 1 teaspoon low-sodium Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Vegetable cooking spray
  • 3 tablespoons fine, dry breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh oregano
  • 1/4 teaspoon paprika

Nutrition Information

  • calories 62
  • caloriesfromfat 30 %
  • fat 2.1 g
  • satfat 0.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.6 g
  • carbohydrate 7.1 g
  • fiber 0.0 g
  • cholesterol 4 mg
  • iron 0.0 mg
  • sodium 164 mg
  • calcium 0.0 mg

How to Make It

  1. Place squash, onion, and carrot in a vegetable steamer over boiling water; cover and steam 12 to 15 minutes or until vegetables are tender. Combine steamed vegetables, cheese, and next 5 ingredients in a medium bowl; stir well. Spoon mixture into a shallow 2-quart casserole coated with cooking spray.

  2. Combine breadcrumbs and remaining ingredients in a small bowl; stir well. Sprinkle over squash mixture. Bake, uncovered, at 350° for 25 to 30 minutes or until thoroughly heated.

Light and Luscious